Quick Answer
Yes, you can substitute almond milk for coconut milk in curries. Almond milk has a mild flavor and creamy texture that works well in curries. The substitution ratio is generally 1:1 – use the same amount of almond milk as the recipe calls for coconut milk. However, almond milk is thinner than coconut milk so the final curry may have a slightly thinner consistency. Some tips when substituting:
- Use unsweetened almond milk.
- Stir the curry more frequently as it simmers to prevent sticking.
- For thicker curries, mix some cornstarch or arrowroot powder with the almond milk before adding to the pan.
- Add the almond milk at the end of cooking so it doesn’t split.
- Consider adding a few extra spices for more flavor.
Almond Milk vs. Coconut Milk in Curries
Coconut milk and almond milk have some key differences that affect their use in curries:
Flavor
Coconut milk has a richer, more distinct coconut flavor while almond milk has a very mild and subtle nutty flavor. So curries made with almond milk will have a lighter, less coconut-forward taste. The almond flavor is barely detectable.
Thickness and Creaminess
Coconut milk is naturally thick with a high fat content, usually around 17-24% fat. This gives curries a lush, velvety texture. Almond milk is much thinner with only about 1-2% fat. It can make curries seem thinner and less creamy.
Reactivity
Coconut milk contains casein protein that curdles and separates when boiled. Almond milk has no casein so it is less likely to curdle and separate during cooking. This makes almond milk a bit easier to work with.
So in summary, curries made with almond milk will have a lighter flavor, thinner texture, and be less prone to curdling compared to coconut milk-based curries. But with a few tweaks, almond milk can be a satisfactory substitute.
Tips for Using Almond Milk in Curries
Here are some tips to ensure success when using almond milk in curries:
Use unsweetened almond milk
The almond milk should have a neutral flavor to complement the curry. Avoid sweetened vanilla almond milks. Unsweetened original or unsweetened vanilla almond milk are best. Shake the carton well before using to emulsify.
Adjust consistency
To compensate for the thinner consistency of almond milk, you can add a slurry of cornstarch, arrowroot powder or tapioca starch. Mix about 1-2 tsp of starch with some of the almond milk before adding to the curry. This will help thicken it up.
Simmer and stir
Curries thickened with cornstarch should be simmered for a few minutes to reach the proper consistency. Stir frequently as it simmers to prevent scorching on the bottom of the pan.
Finish with almond milk
Add the almond milk at the end of cooking rather than at the beginning. This prevents the milk from splitting or curdling from extended cooking times.
Boost flavor
Consider adding a little extra garlic, ginger, garam masala or curry powder to add more flavor complexity to balance the lighter almond milk.
Adjust liquid
You may need to slightly reduce the amount of other liquids like tomatoes or water in the recipe to account for almond milk being thinner than coconut milk. Monitor as it cooks.
Recipe Ideas
Here are some curries that work well when made with almond milk:
Thai Red Curry
Traditional Thai curries get their creaminess from coconut milk. Swap in almond milk instead. The spices and aromatics will help cover up the lack of coconut flavor.
Indian Vegetable Korma
Korma curries are known for their rich and creamy gravy. Almond milk can provide a good alternative to traditional coconut milk or cream.
Chickpea Masala Curry
Chickpeas have a robust flavor that pairs nicely with mild-tasting almond milk. Add lots of warming spices like cumin, coriander and turmeric.
Lentil Curry
Earthy lentils and aromatics make a great base for curry. Let the lentils simmer in the almond milk-based sauce to soak up all the flavors.
Tofu Tikka Masala
Tofu soaks up the spice-infused almond milk sauce in this vegan and dairy-free twist on chicken tikka masala.
Frequently Asked Questions
Does almond milk change the nutrition of curry?
Almond milk and coconut milk have slightly different nutritional profiles. Per cup, almond milk has fewer calories – only 39kcal vs. 552kcal in coconut milk. Almond milk also has fewer carbs, fat, and protein. But it provides more calcium and vitamin E. Overall, curries made with almond milk will be lower in calories and fat compared to coconut milk-based curries.
Do I need to adjust cooking times with almond milk?
Plan for the same cooking time as you would with coconut milk. However, stir the pot more frequently as almond milk-based curries are more prone to sticking and scorching on the bottom. Keep an eye on the consistency as it simmers – you may need to cook it slightly longer to reach the desired thickness.
Can I use almond milk in canned coconut milk recipes?
Yes, just use the same amount of almond milk to replace the canned coconut milk in recipes. Shake cans of coconut milk before opening to emulsify – you’ll want to do the same with cartons of almond milk before using. Make sure to use unsweetened almond milk for savory curry recipes.
Should I use a thick or thin almond milk?
Go for an almond milk with a medium consistency – not too thin and watery but not ultra-thick either. Many brands now make almond milks specifically labeled for cooking that have a creamier consistency meant for recipes. Those would work well in curries. Avoid very thin, diluted almond milks.
Can I use almond milk in Thai curry pastes?
Yes, almond milk can be used to thin out Thai red or green curry pastes. Add it slowly while stirring to form a smooth, pourable sauce. The spices and aromatics in the paste will help counter the lighter almond milk flavor. You may need a touch more paste for flavor if using almond milk.
The Bottom Line
Almond milk can be an acceptable substitute for coconut milk in curries, providing a tasty dairy-free option. Expect a thinner consistency and lighter almond flavor. To improve results, use unsweetened almond milk, add starch slurries for thickness, and boost flavor with extra spices. With a few adjustments, almond milk makes an accessible alternative to coconut milk in homemade curries.